“Made ahead, a bowl of this salad would make a well-rounded lunch, or dinner for one of those too-busy-to-cook nights. The crunchiness of the broccoli, sunflower seeds and crisp crumbled bacon make the perfect foil for the mayonnaise-based dressing.”

Reviewer:

My family has been devouring this for years (very similar recipe). We are vegetarian so we omit the bacon and hubby detests raisins so I sub in dried cranberries or halved red grapes. TIPS: I go easy on the onion as well as I find it can overwhelm the tastebuds a bit, especially if made in advance. I also chop the broc into quite small chunks. A great holiday dish!

Reviewer:

I have made this several times Let it set overnight and the nuts were still crunchy ( I was concerned they would get sort) Added the bacon the morning of the party just in case. Use craisins which were wonderful in it. JUst made it for a work potluck and had many requests to make it again for the next pot luck. People were actaully disappointed that there were not leftovers the next day to munch on- and thats a first!

Reviewer:

This recipe is excellent. Everyone loved it at our Thanksgiving. Definitely should make it the day before as the flavor does improve with time. (Two days later it seemed to taste even better.) I left out the raisins due to personal preference but followed the rest of the recipe as written. I don't see a need to modify anything else.

Reviewer:

I took this, along with 2 other dishes to a gathering and this was the most talked about recipe amongst the adults there. Made it the day before. I did add sliced grapes and used crasins. A beautiful, delicious salad.

This stuff is so tasty. I add dried cranberries and use a bit more broccoli to extend it a bit. But what is really important is letting it sit for a few hours to let the flavors meld. I typically make this the day before I serve it. It's so much tastier that way!